Creamy Beef Massaman Curry
A rich yet easy Thai-inspired Massaman curry with tender beef, potatoes, and peanuts simmered in a creamy coconut sauce. Deep flavor in one pot using store-bought paste — perfect for weeknights and meal prep
Equipment
- 1 Dutch Oven or Heavy Pot
- 1 Chef’s Knife
- 1 Cutting Board
- 1 Wooden spoon or spatula
- Measuring spoons & cups
Ingredients
- 2 tbsp oil
- 3 tbsp Massaman curry paste canned
- 1 lb beef stew meat diced chuck
- 14 oz coconut milk
- 1 tbsp tamarind puree
- ½ cup roasted peanuts plus extra for garnish
- 1 tbsp palm sugar coconut sugar, or brown sugar
- 1 tbsp fish sauce
- 13 oz potato peeled and diced (1-inch pieces)
- Optional: 2 cinnamon sticks
- Optional: 10 cardamom pods
- Optional: 2 whole cloves
- Optional garnish: 4 tbsp chopped cilantro
Instructions
- Warm the Aromatic Spices (Optional but Flavorful): If using the whole spices, place the cinnamon sticks, cardamom pods, and cloves in a dry Dutch oven or heavy-bottomed pot over medium heat. Toast them for 2 to 3 minutes, stirring gently, until their fragrance is released and the spices darken slightly. Remove them from the pot and set aside for later, keeping their aroma intact.
- Build the Curry Base: Add the oil to the same pot and let it heat for about 30 seconds over medium heat. Spoon in the Massaman curry paste along with a tablespoon or two of the thick coconut cream from the top of the can, stirring constantly. Cook for 1 to 2 minutes until the paste becomes glossy and the aromas are deeply released into the oil mixture.
- Brown the Beef for Deep Flavor: Add the diced beef stew meat to the pot and stir it into the curry paste, ensuring each piece is thoroughly coated. Cook for 3 to 4 minutes, allowing the beef to brown on all sides and slightly sear, which helps lock in flavor and starts forming a flavorful bottom layer in the pot. Stir occasionally so it browns evenly without burning.
- Simmer in a Creamy Sauce: Pour in the full can of coconut milk, followed by the toasted spices (if using), roasted peanuts, tamarind puree, sugar, and fish sauce. Stir everything together well so the sauce looks smooth and the seasoning is equally distributed. Cover the pot with a lid and allow the curry to gently simmer on low heat for about 40 minutes, so the beef becomes soft and tender.
- Cook the Potatoes Until Tender: Uncover the pot and add the diced potatoes, gently stirring to submerge them fully in the simmering curry sauce. Let the mixture cook for another 10 to 15 minutes, or until the potatoes are fork tender but not falling apart. Stir occasionally to ensure nothing sticks to the bottom and the flavors continue to meld.
- Final Taste and Garnish: Once the potatoes are cooked, taste the curry and adjust with more fish sauce, sugar, or tamarind to balance saltiness, sweetness, and tanginess as desired. Turn off the heat and sprinkle in fresh chopped cilantro and a handful of extra roasted peanuts if you like more texture. Serve hot with fluffy Jasmine rice for a complete, comforting meal.
Notes
- If you don't have tamarind puree, you can use a splash of lime juice for acidity.
- Chuck roast is ideal for tenderness, but any well-marbled beef cut works.
- For extra richness, use full-fat coconut milk; light versions may separate.
- Peanuts add crunch and protein — leave them out for nut allergies.
- Adjust sweetness and saltiness gradually at the end for a perfectly balanced flavor.